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BonVivant

Lunch! What'd ya have? (2018)

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Taco time, shrimp, with fresh made salsa, cheese, tomatoes, on homemade tortillas.

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Figured it looked better before rolled up :)

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Wild salmon with corn on the cob.

 

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 Chicken teriyaki on rice with lettuce and tomato.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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53 minutes ago, TicTac said:

Looks great Anna.

 

What are your Teriyaki sauce ratios?

 

Thanks. First time I had used this one. 1:1:1. soy:sugar:sake.   


Edited by Anna N Forgot my manners. (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Ramen with snow peas, baby bok choy and zucchini,  that had been sautéed in garlic and ginger, wood ears and kimchi.

HC

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Bean and vegetable soup. This was an opportunity to clean out my fridge, so there's a little bit of everything in there: onions, garlic, carrots, portobellos, celery, radishes, cilantro, spinach, parsley, roasted chiles, leftover wine and probably some other things I've forgotten. It was good though, the peppers gave it some heat.

 

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Curry udon. 


Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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5 hours ago, liuzhou said:

Working lunch. A bunch of these open sandwiches. Ham (Chinese but labelled "American Style"), Cheddar Cheese (Irish), Tomato (local), Basil (from my balcony), Baguette (Chinese but sold as "French Style)", Maldon Sea Salt (English).

 There is more than one way to (con)fuse cuisines. :D

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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1 hour ago, Anna N said:

 There is more than one way to (con)fuse cuisines. :D

 

I am the eldest of 5 kids.Well, none of us are kids now, though we can be childish. I prefer 'childlike'. My mother calls us the United Nations.  All 5 of us live in different countries. China, Spain, USA, France and Scotland.

My humble lunch wasn't consciously intended to evoke that. It's just what I can get here. Although it does evoke my constant confusion living in a country so far removed from my long-withered roots. I'll eat pretty much anything without demanding to see its passport or home address.

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Planned-over curry udon. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Thai mango salad, with lettuce, rice noodles, cashews chili; lime and coconut oil sauce.

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~ Shai N.

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Re-purposed leftovers. Miso-braised duck taken off the bone and chopped, carrots and shallots chopped and a handful of frozen spinach. (Re-heated in the  Cuisinart Steam Oven using a divided Corelle plate.)  All served over some rice. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Leftovers. I puréed my bean soup and topped it with the carrot top pesto I made the other day. Served with a side of cheese toast.

 

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Edited by chord (log)
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New herring with quark and SV rhubarbPaznKd9.jpg

 

My kind of date.

NJJcz4Z.jpg

 

 

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@BonVivant I love frozen yellow dates!

 

Hand cut fettuccine with herbed ricotta sauce (scallions, chives, rosemary, sage, basil, oregano, thyme, chili) - other than the scallions, all garden grown.IMG_20180824_160817.thumb.jpg.6e4351191fb4bad30871c014b6254c11.jpg

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~ Shai N.

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17 hours ago, BonVivant said:

New herring with quark and SV rhubarbPaznKd9.jpg

 

My kind of date.

NJJcz4Z.jpg

 

 

 

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  Japanese Style barbecued baby back ribs from The Japanese Grill by Tadashi Ono and Harris Salat and grilled potatoes.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Our 9 hour flight from JFK to Rome was delayed more the 2 1\2 hours, for a number of reasons, which caused us to miss the high speed train to Florence, we had planned, which in turn caused us to wait for 3 more hours for the next 2 1/2 hour train ride. To say we were tired is an understatement. After a good nights sleep we spent 2 days in Florence,  rented a car and drove out to where we are now staying in Greve, in Chianti. I will fill some of that in later, but we had lunch today at what is perhaps our favorite restaurant on earth, La Castellana. It made all that travel hardship vanish completely.

La Castellana is where I developed my absolute passion for bruschetta al pomodoro. It seems that if you just order one to split, the chef does a great job, but if you order one for each of you, the chef is greatly inspired by your enthusiasm for the dish, and goes out of the way to blow your mind. Today was no exception. This has become the standard up to which to which I hold my own efforts and those of others, as well.

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La Castellana is a modest looking place on the outside, but on the few occasions we have eaten inside, it is quite charming. On nice days, like today, we prefer the outside dining across the tiny little winding hillside road.

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Here is the view from our table today.

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We had a bottle of local Chianti and Deb chose tortelli stuffed with ricotta cheese and lemon with gorgonzola and walnuts. She loved it!

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I had tagliatelle in a kind of carbonera sauce loaded down with fresh truffles sliced wispy thin, just extraordinary! We have another reservation for lunch on Saturday and cannot wait.

HC

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Edited by HungryChris (log)
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